Corona Cookbook: Squid Salad

I’m guessing that most people would call this recipe of mine, calamari salad. The proper terminology is when squid is fried, it is called calamari.

At least, that is what I was told by a Sicilian in beautiful Palermo, many years ago.

This is one of those dishes that calls to you to ‘dig in’ every time you open the refrigerator door.

Normally, I make a kilo (2.2 pounds) of squid salad at a time and within three to four days, it disappears.

It’s not my wife’s favorite dish, so, I am the culprit.

You can add shrimp to the recipe, as well, if you want variety.

Follow the same recipe  for both.

2 pounds of cleaned squid including tentacles

1 lemon juiced

1 sliced yellow, red or green pepper

1 sliced red onion

15 black or green olives sliced

50 capers

1 packet adobo

1 ounce Italian seasoning

1 cup olive oil

3 Tablespoons of red wine vinegar

3 tablespoons of white wine vinegar

Red pepper flakes

Sea salt

Pepper

Boil a pot of water

Make an ice bath

Cut squid into 3/8 inch pieces

Cut tentacles into pieces

Put both into boiling water for a minute. It will stop boiling. That is okay.

Take out and put in ice bath

Put the squid into a container and pour some olive oil over the squid. Add red pepper flakes, capers, olives and salt and pepper to taste.

Make a sauce with the rest of the ingredients and pour on top.

Mix up the squid salad, making sure each piece is covered in liquid.

Put in fridge overnight and enjoy for the next week